| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 30 min |
| Yield: | 4 to 6 main-course servings |
Ingredients
- 1 sheet (half of a 17-ounce package) frozen puff pastry
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 2 medium zucchini, quartered lengthwise and thinly sliced
- 1 (14-ounce) can ready-cut diced tomatoes, well drained
- 3 large eggs
- 1 cup grated smoked Gouda
- 1/2 teaspoon salt
- Generous seasoning freshly ground black pepper
Instructions
- Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
- Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
- Preheat the oven to 425 degrees F.
- Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 290 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 114 mg |
| Sodium | 511 mg |
Reviews
This recipe is a keeper. So easy to prepare and delivers great taste. I used ready made pie crust and added thyme for seasoning to the verggies. Smoked Gouda cheese provides the key flavor. I’m not a fan of smoked gouda and was thinking about using a different cheese. I’m glad I used Smoke Gouda, it’s the key to the flavor in this tart. Will definitely make again.
Delish! Added a little cream to my egg mixture. Yum
This is my go to recipe for zucchini! I will also make it without the crust to be a little healthier. It also works a muffin tin for a easy grab and go breakfast!
Use a premade piecrust it definitely helps. Delicious
I used a pre-made pie crust instead and it turned out great!
Great recipe. In order to have the puff pastry brown and be crisp on the bottom, ***** it with a fork once it’s in the pan and pre-bake it at 350 for 5 – 7 minutes, then add the filling and cook as directed. Was great!
This was a fantastic recipe for that extra summer zuchini! I also substituted 1 fresh tomatoe instead of canned. I also substituted a regular all ready pie crust and becasue I didn’t feel like getting on the chair to get out the pie plate, I used a 9 x 9 pan!! It came out fabulous!!! Wonderful as a meatless meal or a side dish!
This is very good!! My family was crazy over it, and the children think its pizza. LOL This is a keeper.
Delicious recipe but prep time is longer than you would expect. This is definitely worth the end result though. The smoked gouda adds great flavor. I also added fresh basil from my garden. The chopped tomatoes I used had garlic and onions added in, that added an extra layer or flavor. Try this out and you won’t be disappointed!
Very great recipe to impress others! Simple, yet flavorful. I’ve made this several times. The first time I used plain gouda and although it was good, it’s not nearly as good as using the smoked gouda. You could even sautee the veggies ahead of time to save on cooking time if you are entertaining. Then mix with the eggs/cheese quickly and bake. I think the puff pastry works well as the crust. It crisps nicely on the edges. I used a pie plate and it worked very well.